|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|Total Sugars 4g|
|Vitamin C 21mg||103%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Perfectly spicy and super easy, this chiles rellenos casserole is a quick recipe for any night of the week. It takes just a few minutes to prepare and is a delicious one-dish meal that's ready in about an hour.
Chiles rellenos are a favorite Mexican dish that is typically made with beef-stuffed green chile peppers. It's most commonly made with poblanos or New Mexico's famous Anaheim chiles, and the stuffed peppers are often deep-fried. This casserole dish deconstructs that recipe and makes it much simpler without losing any flavor. Canned chiles are layered between ground beef and onions, then sprinkled with cheese that melts in the oven. The casserole includes a tasty topping of milk, flour, eggs, and hot sauce that gives it a crispy touch the entire family is sure to enjoy.
If you like, replace the cheddar cheese with a Mexican-style blend of cheeses. It would also make an excellent breakfast casserole when the beef is replaced with ground sausage. To complete the meal, serve this chile rellenos casserole with a salad and Spanish-style rice if you like. Some fun dessert nachos are a great option, too.
1 pound lean ground beef
1/2 cup chopped onion
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 to 3 (4-ounce) cans whole green chiles, cut in half lengthwise, seeded, divided
1 1/2 cups shredded cheddar cheese
1 1/2 cups milk
1/4 cup all-purpose flour
4 large eggs
1 dash hot pepper sauce, or to taste
Gather the ingredients.
Preheat the oven to 350 F. Lightly grease an 11 x 7-inch baking dish or a shallow 2-quart baking dish.
In a heavy skillet over medium heat, cook the ground beef and onion until the beef is browned and no longer pink and the onion is translucent. Drain well. Sprinkle beef with half of the salt and pepper.
Place half of the drained and halved (or diced) chile peppers in the prepared baking dish.
Sprinkle the cheese over the chile peppers and then top with the ground beef mixture.
Arrange the remaining chiles over the ground beef mixture.
In a mixing bowl, combine the milk, flour, remaining salt, remaining pepper, eggs, and several dashes of hot pepper sauce. Beat until smooth.
Pour the egg mixture over meat and chile mixture.
Bake for 45 to 50 minutes or until a knife inserted in center comes out clean.
Let the casserole cool for 5 minutes before serving.